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Abstract
One of the most popular seafood in the world is shrimp, including cooked shrimp. Boiled shrimp is a value added product with high protein content, specific taste, ready to eat, and have an interested colour for consumers. Boiled shrimp must be protected from quality deterioration during storage. The research was carried out to study the effect of carrageenan coating to inhibit the quality deterioration of boiled shrimp based on organoleptic evaluation during refrigeration storage (4-6oC). Peeled undevined (PUD) vannamei (Litopenaeus vannamei) with size 60-70 was used as object. The boiled shrimps treated with two treatmens, which were coated and uncoated boiled shrimps. Application of coating carrageenan on boiled shrimp indicate that coating application could extend its shelf life, proved by higher organoeptic value than uncoated product, based on organoleptic evaluation for frozen boiling shrimp (SNI 01-2346-2006).
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References
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- Larotonda, F.D.S. 2007. Biodegradable Films and Coatings Obtained from Carrageenan from Mastocarpus stellatus and Starch from Quercus suber. [Tesis]. University of Porto. Brazil.
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- Mattjik, A.A., Sumertajaya, I.M. 2006. Perancangan Percobaan. IPB Press. Bogor.
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- Sriket, P., Benjakul, S., Visessanguan, W., Kongkarn, K. 2007. Comparative Studies on Chemical Composition And Thermal Properties of Black Tiger Shrimp (Penaeus monodon) and White Shrimp (Penaeus vanna- mei) Meats. Food Chemistry. Vol.
- (4) : 1199-1207.
References
Arpah. 1997. Edible Packaging. Paper Me- tode Penelitian Ilmu Pangan. Prog- ram Ilmu Pangan Pascasarjana, IPB. Bogor.
Badan Standarisasi Nasional [BSN]. 2006a. SNI 01-2346-2006. Petun- juk Pengujian Organoleptik dan atau Sensori. Badan Standarisasi Nasional. Jakarta.
Badan Standarisasi Nasional [BSN]. 2006b. SNI 01-3458.1-2006. Udang Kupas Rebus Beku 1 : Spesifikasi. Badan Standarisasi Nasional. Jakarta.
Dahuri R. 2003. Keanekaragaman Hayati Laut: Aset Pembangunan Berkelan- jutan Indonesia. PT Gramedia Pus- taka Utama. Jakarta.
Delgado, F., Paredes, V.O., dan Lopez.2003. Natural Colorant for Food and Nutraceutical Uses. CRC Press LLC. Boca Raton.
Kementerian Kelautan dan Perikanan. [KKP]. 2011. Kelautan dan Per- ikanan dalam Angka 2011. Jakarta.
Donhowe, E. dan Fennema, O. 1994. Edible Films and coatings : Cha- racteristic, Formation, Definition and Testing Methods. Di dalam : Krochta JM, Elizabeth EA, Myrna ON (ed.), Edible Coatings and Films to Improve Food Quality. Technomic Publishing Company, Inc. Pennsylvania. Hal 1-21.
Gram, L., Lars, R., Maria, R., Jesper, B.B.,
Allan, B.C., Michael, G. 2002. Food Spoilage-Interactions Bet- ween Food Spoilage Bacteria. International Journal of Food Micro- biology. Vol. 78 (1-2) : 79–97.
Hadiwiyoto, S. 1993. Teknologi Pengolahan Hasil Perikanan. Jilid I. Liberty. Yogyakarta.
Herliany, N.E. 2012. Aplikasi Kappa Kara- ginan dari Rumput Laut Kappaphy- cus alvarezi sebagai Edible Coating pada Udang Kupas Rebus. [Tesis]. Institut Pertanian Bogor. Bogor.
Jaffres, E., Lalanne, V., Mace, S., Cornet, J., Cardinal, M., Dousset, X., Joffraoud, J.J., Serot, T. 2011. Sensory Characteristics of Spoilage and Volatile Compounds Ass-ciated With Bacteria Isolated From Cook- ed and Peeled Tropical Shrimps Using SPME–GC–MS Analysis. In- ternational Journal of Food Micro- biology Vol. 147 (3) : 195-202.
Larotonda, F.D.S. 2007. Biodegradable Films and Coatings Obtained from Carrageenan from Mastocarpus stellatus and Starch from Quercus suber. [Tesis]. University of Porto. Brazil.
Laursen, B.G., Leisner, J.J., Dalgaard, P. 2006. Carnobacterium Spesies : Effect Of Metabolic Activity and Interaction with Brochothrix ther- mospacta on Sensory Characteris- tics of Modified Atmosphere Packed Shrimp. Journal of Agriculture and Food Chemistry. Vol. 54 (10) : 3604-3611.
Mattjik, A.A., Sumertajaya, I.M. 2006. Perancangan Percobaan. IPB Press. Bogor.
Niamnuy, C., Devahastin, S., Sopon-ronnarit, S. 2008. Changes in Pro- tein Compositions and Their Effects on Physical Changes of Shrimp Du- ring Boiling in Salt Solution. Food Chemistry. Vol. 108 (1) : 165-175.
Serdaroglu, M. and Felekoglu, E. 2001. The Packaging under Modified Atmosphere of Seafood. Dunya Gida 4 : 73-77.
Sriket, P., Benjakul, S., Visessanguan, W., Kongkarn, K. 2007. Comparative Studies on Chemical Composition And Thermal Properties of Black Tiger Shrimp (Penaeus monodon) and White Shrimp (Penaeus vanna- mei) Meats. Food Chemistry. Vol.
(4) : 1199-1207.